My son's favorite ice cream flavor lately is Rocky Road so I thought I'd make a brownie to echo those flavors of chocolate fudge, marshmallows and almonds. Making them one bite in a mini-muffin tin makes them super easy to snack on or pack in a lunchbox. They're also great to make for any group you may have to prepare for -- like your turn for soccer snack or a school party. You may want to leave the nuts out to accommodate allergies if sending them to school, though.
Recipe courtesy of Gale Gand
Print
Rocky Road Brownie Bites
Total:
1 hr 15 min
Prep:
20 min
Inactive:
30 min
Cook:
25 min
Yield:
24 pieces
Level:
Easy
Total:
1 hr 15 min
Prep:
20 min
Inactive:
30 min
Cook:
25 min
Yield:
24 pieces
Level:
Easy

Ingredients

  • 1/2 cup butter
  • 4 ounces unsweetened chocolate, chopped
  • 2 eggs
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 1/2 cup all-purpose flour
  • 1/4 cup blanched almonds, chopped or slivered almonds
  • 24 mini-marshmallows

Directions

Special equipment: Mini-muffin tin or regular

Preheat oven to 350 degrees F. 

Over hot water in a small bowl, melt the butter and chocolate together. Let cool to almost room temperature while you prepare the rest of the recipe. 

In a mixer or with a whisk, whip the eggs with the sugar until fluffy. Stir in the vanilla and salt with a wooden spoon. Add the melted chocolate mixture and stir. Add the flour and stir in only until incorporated. Add nuts and mix briefly. 

Grease a non-stick mini muffin (or regular) tin and divide the batter evenly by spoonfuls filling each 3/4 full. Top each with a mini marshmallow, pressing it in slightly. Bake for 20 minutes for chewy brownies and 25 minutes for cake-ier brownie bites. Let cool then ease them out of the pan.

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